Lamb Ragù
- 20m Prep Time
- 2h Cook Time
- 2h Ready In
A rich and thick lamb ragù made with smoked ground lamb, simmered with red wine and San Marzano tomatoes. Served over pasta with Parmesan cheese.
Ingredients
- 454 g ground lamb
- 14.8 ml extra virgin olive oil
- 118 ml celery diced
- 118 ml red onion diced
- 118 ml carrot diced
- 2 clove garlic minced
- 118 ml dry red wine
- 1 can whole San Marzano tomatoes
- 118 ml chicken stock
- 14.8 ml tomato paste
- 4.93 ml kosher salt
- 2.46 ml dried fennel
- 2.46 ml ground coriander
- 2.46 ml fresh rosemary chopped
- 2.46 ml coarse ground black pepper
- 8 fresh basil leaves chopped
- 454 g pasta, such as pappardelle, rigatoni, or penne
- 118 ml shredded Parmesan cheese
Nutrition (per serving, estimated)
Estimated based off 13 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 356 mg
- Iron: 2.53 mg
- Magnesium: 46 mg
- Phosphorus: 363 mg
- Potassium: 516 mg
- Zinc: 3.9 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 454 g ground lamb
- 14.8 ml extra virgin olive oil
- 118 ml dry red wine
- 1 can whole San Marzano tomatoes
- 118 ml chicken stock
- 14.8 ml tomato paste
- 4.93 ml kosher salt
- 2.46 ml dried fennel
- 2.46 ml ground coriander
- 2.46 ml coarse ground black pepper
- 454 g pasta, such as pappardelle, rigatoni, or penne
- 118 ml shredded Parmesan cheese
Prepare
- Dice 118 ml celery
- Dice 118 ml red onion
- Dice 118 ml carrot
- Mince 2 clove garlic
- Chop 2.46 ml fresh rosemary
- Chop 8 fresh basil leaves
Let's Cook
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Step 1.
Preheat the smoker to 225°F using cherrywood. Break the ground lamb into smaller chunks, place them on a baking sheet, and smoke for 45 minutes. Remove from the smoker and set aside.
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Step 2.
In a large saucepan over medium heat, heat the olive oil. Add the diced celery, red onion, and carrot. Sauté for 8 minutes, until the vegetables are soft and translucent.
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Step 3.
Add the minced garlic to the saucepan and cook for 1 minute, stirring constantly.
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Step 4.
Pour in the dry red wine and simmer for 4 to 5 minutes, until slightly reduced.
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Step 5.
Add the whole San Marzano tomatoes (crushing them with your hands or a spoon), chicken stock, tomato paste, salt, dried fennel, ground coriander, chopped rosemary, black pepper, and the smoked lamb. Stir to combine.
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Step 6.
Cover the saucepan and simmer on low heat for 2 hours, until the ragù is thick and reduced. Stir occasionally to prevent sticking.
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Step 7.
While the ragù is simmering, cook the pasta according to package directions until al dente. Drain and set aside.
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Step 8.
Remove the ragù from the heat and stir in the chopped fresh basil.
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Step 9.
Serve the ragù over the cooked pasta, topped with shredded Parmesan cheese.